Crabmeat Quiche

With Mushrooms and Peppers

by LEON BOUTEILLER

I want to present a recipe for Mother’s Day. One that members of the family, not Mom, might put together for brunch or lunch. This may be a common practice for the young aspiring chefs in the household. A quiche seems a good choice with crabmeat and a crust baked in a cast iron skillet. Especially for Mom.

Mother’s Day in the United States is the annual celebration observed on the second Sunday of May. It is a recognition and appreciation of mothers, motherhood and their daunting responsibilities.

Mother’s Day originated around the end of the Civil War. Women’s groups organized in quiet protest against the war in favor of peace. Mothers of sons who’d fought and/or died in the Civil War were trying to reunite families.

The first official celebration was in 1908 after many years by advocate, Anna Jarvis. Today the celebration is observed across the country and has become a boon to restaurants and flower shops. I can confidently say that when I worked in restaurant kitchens, Mother’s Day was the busiest day of the year - surpassing Thanksgiving and other major holidays.

The traditional flower for Mother’s Day is the carnation. Most cultures around the world celebrate motherhood. My appreciation for my mother is great. She was always there for me and loved me unconditionally. I have often thought of her as a mother bear. She would protect me fiercely but allowed me to grow with much encouragement.

Here is my recipe for a nice brunch or lunch to make for the mother of the house.

CRABMEAT QICHE with MUSHROOMS and PEPPERS

You will need a well-seasoned number 8 cast iron skillet, 10 inches across the top, or a deep 10 inch pie plate or quiche pan

Ingredients for the Crust:

12 tablespoons cold unsalted butter (1 1/2 sticks) cut into small pieces
2 cups all-purpose flour, plus more for the work surface
1 tablespoon sesame seeds
1 teaspoon Kosher salt
1 teaspoon sugar
1 teaspoon apple cider vinegar
5-6 tablespoons ice water

Ingredients for the filling:

8 ounces lump crabmeat picked over for shell remnants (you can also use imitation crabmeat); drain well
6 ounces crimini mushrooms, sliced thinly
½ cup diced red bell pepper
½ cup thinly sliced scallions, green part only
1 ¼ cups cream
4 extra large eggs
5 ounces shredded Gruyère cheese
1 ounce grated Parmesan cheese
1 tablespoon unsalted butter or ghee
½ teaspoon salt
¼ teaspoon white pepper
¼ teaspoon dry thyme
A grating of nutmeg

Method for the crust:

In the bowl of a food processor, put the flour, butter, sesame seeds, salt and sugar. Pulse 7 or 8 times until it looks like a coarse meal
Mix the vinegar into the ice water and with the processor running, drizzle in the water mixture until the dough begins to come together
Test the dough by pinching a tablespoon of it between your fingers and if it clings together into a smooth ball, it’s ready. If it’s too crumbly, pulse in a little more water a teaspoon at a time
Dump the dough onto a work surface and form the dough into a uniform disk. Wrap in plastic wrap and refrigerate for 30 minutes to rest
Remove the dough from the refrigerator and return to a lightly floured work surface. Roll the dough out to about 2 1/2 inches larger than the diameter of the skillet or pie plate
Place the dough in the pan and evenly across the bottom and up the side, but not beyond. Trim any excess dough. Return to the refrigerator for 30 minutes

Method for the filling:

Melt the butter in a skillet over medium heat
Sauté the peppers and the mushrooms with a little salt and pepper and cook until the liquid is gone. Stir in the scallions and set aside
Whisk together the cream, eggs, salt, pepper, thyme and nutmeg
In a separate bowl, mix together the 2 cheeses
Spread half of the cheese across the bottom of the prepared pan followed by the mushroom mixture then the crabmeat and finally the remaining cheese
Carefully pour the egg mixture over the top, letting it seep in and fill any spaces
Place the skillet in a preheated 400F degree oven and immediately lower the heat to 350F degrees
Cook for 35 to 40 minutes
Check for doneness, and if it jiggles only slightly, it’s done. Otherwise, cook for another 5 minutes or so
Let cool for at least 30 minutes before serving

I like to serve with a small side salad dressed simply with olive oil and vinegar or some roasted asparagus. If you’re not going to a restaurant, show your mom some love and do the cooking for her on her special day. She’ll appreciate it.

Enjoy!